Princess Lucy's Crumpets

½ cup warm water (105°F - 115°F) (40°C – 46°C)
2 teaspoons sugar or honey
1 tablespoon active dry yeast
2½ cups all-purpose flour or bread flour
1 teaspoon salt
½ teaspoon baking soda
1½ cups milk

In a large bowl, stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes.

Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place.

Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all.

Pour about 3 tablespoons of batter into each 3" ring and cook over medium low heat until set, about 10 minutes. (Avoid cooking them too quickly.) The top should be full of holes when they are ready to turn.

Remove the crumpets from the rings, turn, and brown the other side, if desired, for a minute or so.

Repeat until all the batter is used.

Serve warm with butter and jam or clotted cream and jam.

Makes 16 crumpets.
 

Peach Cobbler

½ cup butter, melted

1 can (15¼oz) sliced peaches, well-drained

1¼ cups sugar - divided

1 cup all-purpose flour

1 cup milk

2 teaspoons baking powder

¼ teaspoon salt

¼ teaspoon ground cinnamon

Preheat oven to 400°F 204°C

Pour butter into a shallow 2-qt. baking dish; set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring the peaches and juice just to a boil. Meanwhile, in a bowl, combine 1 cup sugar, flour, milk, baking powder, cinnamon, and salt; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining sugar. Bake for 25 minutes or until cake tests done. Serve warm.

Apple Cobbler

8 large cooking apples, peeled, cored, sliced (I use Granny Smith)

3/4 cup sugar

3/4 teaspoon ground cinnamon

2 cups all-purpose flour

2 cups sugar

2 eggs

2 teaspoons baking powder

3/4 teaspoon salt

2/3 cup butter, melted

Heat oven to 350°F. 176° C
Place sliced apples in ungreased 13x9-inch baking pan.
Combine 3/4 cup sugar and 1/2 teaspoon cinnamon in bowl; sprinkle over apples.
Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt in bowl; beat at medium speed until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake 45-55 minutes or until lightly browned and apples are tender.

Serve warm.

Easy Bangers with Onion Gravy

4 onions, cut into thin wedges

2 tbsp balsamic vinegar

8 sausages

300ml (½ pint beef stock)

1 tbsp Worcestershire sauce
Salt & Pepper to taste

Heat oven to 425°F 218°C
Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring after 15 mins.



Pour over the stock and Worcestershire sauce, return to the oven and cook for 20 mins more, or until sausages look golden brown.



Serve with mashed potatoes and peas (or green beans)

Kathy's Tea Cakes

1 cup butter, softened

1½ cups sugar

3 eggs

1 tablespoon Pure Vanilla Extract

3 cups flour

1 tablespoon baking powder

¼ teaspoon salt

Directions:

Preheat oven to 375°F ... 190°C

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft).
2. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
   

This should make 8 or 9 dozen tea cakes.

Pecan Pie

Pie Filling Ingredients:

3. tablespoons butter

¾ cup packed dark brown sugar

¾ cup dark corn syrup

3. large eggs

2. teaspoons vanilla

¼ teaspoon salt

1. cup chopped pecans

1½ cups pecan halves

1. Preheat oven to 350°F 176°C
2. Grease and lightly flour a 9-inch pie pan.
3. Prepare a one-crust pie shell and press into pie pan
4. In a large microwave-safe bowl, melt butter.

Stir in brown sugar until smooth. Whisk in corn syrup, eggs, vanilla and salt. Stir in chopped pecans.

5. Pour into pie shell. Arrange pecan halves in circles over the top.

Bake for 35 to 40 minutes or until filling is set and pastry is golden

brown.

Serve at room temperature. May be served with whipped cream or

Ice cream.

Sweet Potato Pie

1. Unbaked 9” deep dish pie shell

2 Eggs

1½ Lbs. Sweet Potatoes (peeled, cooked and mashed)

2/3 Cup Evaporated Milk

¾ Cup brown sugar

½ Teaspoon salt

½ Teaspoon nutmeg

½ Teaspoon ginger

½ Teaspoon cinnamon

1. Preheat oven to 425°F 218°C
2. Beat eggs. Add all remaining ingredients and mix well until smooth.
3. Pour into pie shell.
4. Bake at 425°F 218°C for 15 minutes. Reduce heat to 350°F 176°C and bake 45 minutes more, or until knife blade inserted 1” from center comes out clean.
5. Serve cold with whipped cream.

Strawberry-Pretzel Jell-O

3 to 4 cups coarsley crushed pretzel sticks.

1. stick melted butter.

1. 8oz. pkg. cream cheese (room temp.).

¾ cup sugar.

2. heaping tablespoons sour cream.

1 8oz. Cool Whip (defrosted).

1. large pkg. strawberry Jell-O.
2. cups pineapple juice.

1. large container frozen strawberries.

Crush enough pretzels to cover bottom of 9x13-inch pan. Add melted butter and bake at 350°F 176°C for 15 minutes.

Beat Cream cheese and sugar until smooth. Add sour cream and cool whip.

Place filling on cooled crust and refrigerate to set.

Bring pineapple juice to a boil and dissolve Jell-O. Add strawberries and let thicken.

Put on top of pretzel & cream cheese mixture.

Chill at least four hours or longer.

Refrigerate left-overs.

Apple Crisp

12 medium apples; peeled, cored and sliced
1 teaspoon vanilla
1 cup all-purpose flour
2 cups rolled oats
1½ teaspoon ground cinnamon¾ teaspoon ground nutmeg
1½ cups packed dark brown sugar
1½ cups butter, softened

Directions:

1. Preheat oven to 350°F (175° C).

2. Place apples in a mixing bowl, sprinkle evenly with vanilla. Mix lightly, to combine.

2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.

3. Evenly place coated apple slices into the bottom of a greased 9x13 inch baking dish.

4. Cover apple slices with crumb mixture.

5. Bake for 45 to 50 minutes or until apples are tender.

6. Serve hot with vanilla ice cream.

BAKED CUSTARD

1. egg

1. cup milk
2. tablespoons sugar

¾ teaspoon vanilla extract

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

In a bowl, lightly beat the egg. Add milk, sugar, vanilla and salt. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Set in a pan containing ½ to 1inch of HOT water. Bake at 350°F 176°C for 35 minutes or until set and a knife inserted near the center comes out clean.

Makes two servings.

Three Bean Salad

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed

DIRECTIONS

1. Mix together green beans, wax beans, kidney beans, and onion.

2. In a small bowl, mix sugar, vinegar, oil, salt, pepper and celery seed.

3. Pour over bean mixture. Let set in refrigerator overnight.

STUFFED GRILLED ZUCCHINI

4. medium zucchini
   
   
5. teaspoons olive oil, divided

2. tablespoons finely chopped onion

   ¼ teaspoon minced garlic

   ½ cup dry bread crumbs

    ½ cup shredded mozzarella cheese

    ½ teaspoon salt

1. tablespoon minced fresh mint

2. tablespoons grated Parmesan cheese

Cut zucchini in half, lengthwise; scoop out pulp, leaving a ¼ inch shell. Brush with 2 teaspoons oil; set aside. Chop pulp; in a large skillet, saute pulp and onion in remaining oil. Add garlic; cook one minute longer. Add bread crumbs; cook and stir for two minutes or until golden brown. Remove from heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. Grill, covered over medium heat for 8 to 10 minutes or until zucchini is tender.

Pineapple Gelatin Salad

1. can (20oz.) crushed pineapple

1. pkg. (6oz.) lemon gelatin

    3 cups boiling water

1. pkg. (8oz.) cream cheese, softened

1. carton (16oz.) frozen whipped topping, thawed

   ¾ cup sugar

    3 tablespoons lemon juice

    3 tablespoons water

2. tablespoons all-purpose flour

2. egg yolks, lightly beaten

1. Drain pineapple, reserving juice. Dissolve gelatin in boiling water;

Add pineapple. Pour into a 13 x 9 x 2-inch dish; chill until almost set, about 45 minutes. In a mixing bowl, beat cream cheese and whipped topping until smooth. Carefully spread over gelatin; chill for 30 minutes. Meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice; bring to a boil, stirring constantly. Cook one minute or until thickened. Cool. Carefully spread over cream cheese layer. Chill for at least one hour.

Kidney Bean Salad

2. cans red kidney beans (drained)

    2 sticks of celery, cut into small pieces

1. small onion, coarsely chopped

   ½ cup mayonnaise (*)

    salt and pepper to taste

Mix all ingredients together and refrigerate for at least one hour before serving.

(*) NOTE: Regarding mayonnaise. ½ cup of mayonnaise is just a guideline. You

may use more or less depending upon how creamy you want the salad.

Mandarin Spinach Salad

Ingredients

1 cup Mandarin oranges, drained (15-ounce)
1 bag spinach (5-ounce)
2 cooked chicken breasts, cut into ½-inch pieces (about 2 cups)
1 large tomato, chopped
2 tablespoons sliced almonds
1/2 cup olive oil
3 tablespoons vinegar
2 tablespoons honey
2 teaspoons mustard
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Directions

In a large bowl combine oranges, spinach, chicken, tomatoes and almonds.

In a small bowl whisk together oil, vinegar, honey, mustard, salt and pepper and immediately pour over salad. Toss to coat.

Bubble & Squeak

4 tbsp butter

½ cup onion, finely chopped

Leftover mashed potatoes

Shredded cabbage
any leftover vegetables, all finely chopped

Salt and black pepper

In a large frying pan melt the butter, add the chopped onion and fry gently until soft.

Turn the heat up slightly and add the mashed potato and vegetables. Fry for 10 min., turning over in the melted butter two or three times ensuring the potato and vegetables are thoroughly reheated plus you are aiming to brown the outside edges but not to burn the bubble and squeak.
Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
Serve.

An alternative is to mix the potato and vegetables and form into small patties then fry as above.

Bubble and squeak makes a lovely lunch with a fried egg on top.

Hawaiian Baked Chicken

3 to 3½ lbs. frying chicken, cut up

2 tablespoons vegetable oil

1. 8oz. Can pineapple chunks in syrup

1. 16oz. Can yams in syrup

1½ tablespoon cornstarch

2. tablespoons lemon juice

½ teaspoon Dijon-style mustard

2 teaspoons minced onion

4 tablespoons currant jelly

Preheat oven to 350°F (176°C)

1. Place chicken pieces in small roasting pan. Pour oil over chicken.
2. Bake at 350°F (176°C) for 20 minutes.
3. While chicken is baking, prepare sauce. Drain syrups from the pineapple and yams into a saucepan. Add cornstarch, lemon juice, mustard and onion. Stir well. Add the jelly.
4. Cook, stirring constantly until mixture thickens and comes to a boil. Set aside.
5. Add the drained pineapple chunks and yams to chicken.
6. Pour sauce over all. Bake for another 30 minutes or until the chicken is tender.

Makes 4 servings.

Baked Salmon Fillets

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt

1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) Salmon Fillets

Directions

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375° F (190° C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake for 45 minutes.
   

Green Beans Almondine

1 lb. fresh or frozen green beans, cut into 2-inch pieces

½ cup water

¼ cup slivered almonds

2 tablespoons oilve oil

1 teaspoon lemon juice

¼ teaspoon salt

Directions

1. Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 10-15 minutes or until crisp-tender; drain and set aside.
2. In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and salt if desired. Add beans and heat through.

APPLESAUCE TEA CAKE

½ cup butter (butter only; do not use margarine)

1 cup sugar

1½ cups applesauce

2 cups flour

1 tsp. soda

pinch of salt

chopped pecans or walnuts (optional)

1 tsp. cinnamon

3 eggs

1 tsp. Vanilla

1. Preheat oven to 350°F 176°C. Generously grease (with butter) and
   lightly flour tube pan or 12-cup bundt pan.

2. Cream butter and sugar together. Add eggs and beat well.
3. Add all remaining ingredients except walnuts. Mix well.
4. Pour into prepared pan. Sprinkle top with sugar and walnuts.
5. Bake for 40 to 45 minutes, or until tester inserted in center comes out clean.

Cottage Pie

1 Deep dish pie shell (9”)

6 Eggs

1 cup Whipping cream

1/8 tsp. Black pepper

1 lb. Fully-cooked meat, cubed (beef, pork, chicken, turkey,

ham, or any kind of meat)

¼ cup Chopped onion

2 cups Shredded Swiss Cheese (divided)

Heat oven to 425°F 218°C Bake pie shell for 6 to 8 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F 176°C In a bowl, beat together the eggs, whipping cream, and pepper. Stir in meat and onion. Sprinkle 1 cup cheese in pie shell. Pour egg mixture over the cheese. Sprinkle remaining cheese over egg mixture. Bake for 45 to 55 minutes, or until eggs are set.

Makes six servings.

Eggplant Parmesan

3 eggplant, peeled and sliced into 1/2-inch slices

2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

1. Preheat oven to 350° F (176°C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
   

Oven Fried Eggplant

2 Tbsp. plus 1/2 tsp.salt, divided

2 eggplants
2 cups fresh breadcrumbs
¼ tsp. freshly ground black pepper
2 tsp. vegetable oil
2 eggs

In a large bowl dissolve 2 Tbsp. salt in 1 cup warm water. Add 3 quarts cold water. Set aside.

1. Trim eggplant and cut into ½-inch thick slices. Put in salt water, and let sit 30 minutes.
2. Meanwhile, in a medium bowl, combine breadcrumbs, remaining ½ tsp. salt, and pepper. Add oil and use your fingers to work the oil into the breadcrumb mixture. Transfer to a large plate or shallow bowl. Set aside.
3. Whisk eggs to break them up completely. When you lift the whisk up it should be as lifting it out of water.
4. Preheat oven to 425°F 218°C. Liberally oil a large baking sheet (or use nonstick).
5. Drain and thoroughly dry eggplant slices, then dip an eggplant slice in the eggs, lift in out and shake off any excess egg, put slice in bread crumbs mixture and coat completely, lift out and shake off any excess bread crumbs, transfer slice to prepared baking sheet. Repeat with remaining slices
   .
6. Bake, turning once, until browned, crispy, and tender to the bite, about 30 minutes. Serve hot.
   

PARMESAN CHICKEN

1. cup Miracle Whip Salad Dressing

½ cup Grated Parmesan Cheese

1. teaspoon dried oregano

1. teaspoon dried basil

½ teaspoon garlic powder

1 broiler-fryer chicken, cup up (3 to 3 ½ pounds)

Heat oven to 375°F 190°C.

Mix salad dressing, cheese and seasonings.

Place chicken in a 13 x 9-inch baking dish.

Spread salad dressing mixture evenly over chicken.

Bake for 45 to 50 minutes, or until cooked through.

Makes 4 servings.